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Baker Bundle

With the Steel, Peel and knife  you’ll be all set to make and serve the most delicious pizzas in your home kitchen. After preheating, the Pizza Steel works like a thermal battery, releasing the heat stored inside to cook the base of your pizza.

The result? A golden-brown, crunchy base and beautiful risen crust that’s crispy on the outside but stays soft and pillowy on the inside.

Get baking and bite into all that goodness straight from your home oven.

In stock

  • Pricing

     98.00

    + Read More

    The price within the EU is €98 including VAT

    Outside the EU, you are exempt from the 21% Dutch VAT but import taxes might apply depending on the destination. Currency exchange rate depends on your bank and credit card company. 

    UK customs fees and import taxes are gathered by shipping companies (UPS, DPD) and are 20% of your purchase. 

    US import taxes apply for orders above US$1000 and are 3%

    -
  • Shipping price + Read More

    • Worldwide shipping within 2 weeks
    • Non-EU orders are exempt of Dutch VAT but must pay local import tax upon delivery
    • Shipping of Outdoor Oven & Fire Pit is free within the EU & UK (not applicable to other products and accessories)
    • want to know more? Go to shipping and returns
    -
  • Materials + Read More

    Materials

    Carbon steel

    Carbon steel has the ability to absorb, store and conduct heat quickly.  After preheating, the Pizza Steel works like a thermal battery, releasing the heat stored inside to cook the base of your pizza.

     The result? A golden-brown, crunchy base.

     

    Maintenance

    To protect the steel against rust and keep it from sticking, it’s best to season the steel once. To season the steel, simply apply a very small amount of food-safe oil and leave in the oven for 30 minutes at 200°C/392°F.

    The oil will fill up the pores of the steel and create a hard, glasslike protective layer.

     

    Steel VS stone

    Stone and steel both work like a thermal battery, but steel has the advantage of being a better conductor. This means that when you put your pizza on top, it will release its heat faster than a stone would, resulting in a browner, crunchier pizza base.

    If steel is that great, why isn’t it used in all pizza ovens?

    In a hot, wood-fired pizza oven, a steel floor would transfer heat to the pizza too quickly, burning your crust. In a high-heat oven, less conductive stone works best.

    Your home oven and a pizza steel, though? A match made in pizza heaven.

    -
  • Made in Holland + Read More

    Made in Holland

    We work closely with a trusted overseas manufacturer to produce the Städler Made Pizza Knife. For the Pizza Steel and Pizza Peel we work with a proud third-generation steel company right here in the Netherlands. Keeping the manufacturing local lets me to keep a close eye on quality, so you can enjoy the best product possible.

    -
  • Dimensions + Read More

    Dimensions

    The Pizza Steel weighs 5.5 kg (12.1 lbs).

    The Pizza Steel is 34cm (13.4”) wide, 32cm (12.6”) long and 6mm (0.2”) thick.

    The Pizza Peel weighs 0.5 kg (1.1 lbs) and is 53,5cm (21.0”) long and 28.5cm (11.2”) wide.

    The Pizza Knife weighs 0.5 kg (1.1 lbs) and is 32cm (12.6”) long and 10cm (3.9”) wide.

    -
  • Heat and How to use + Read More

    Heat and How to use

    To make great pizza, you need your home oven to be as hot as possible, so turn it up to its max. temperature (usually around 250°C/428°F). To bake the pizza evenly, you need different types of heat coming from different directions. Start by turning on the grill/ broiler at the top of your oven for radiated heat followed by  the fan in the back for convective  heat.

    Together, they’ll radiate heat down onto the top of the pizza and circulate hot air around the pizza, cooking the ingredients, melting the cheese and inflating the crust.

    perfect!

    Or so it seems, because there’s still one type of heat missing: heat from the bottom. Without an incredibly hot oven floor, you’ll always end up with a wet, pasty sad-looking pizza base.

    To fix this once and for all, simply add the third type of heat: conduction. Conduction will come from the sizzling hot Pizza Steel in your oven. After preheating, the steel works like a thermal battery, storing heat and releasing it right into your pizza base as soon as you put your pizza on top. It’ll produce a perfectly golden-brown pizza base and a crunch like you’ve never had before. Yess, you’re ready to bring your home oven pizza journey to a whole new level!

    -
  • Tutorial + Read More

    Tutorial

    -

Pricing

The price within the EU is €98 including VAT

Outside the EU, you are exempt from the 21% Dutch VAT but import taxes might apply depending on the destination. Currency exchange rate depends on your bank and credit card company. 

UK customs fees and import taxes are gathered by shipping companies (UPS, DPD) and are 20% of your purchase. 

US import taxes apply for orders above US$1000 and are 3%

Shipping

  • Worldwide shipping within 2 weeks
  • Non-EU orders are exempt of Dutch VAT but must pay local import tax upon delivery
  • Shipping of Outdoor Oven & Fire Pit is free within the EU & UK (not applicable to other products and accessories)
  • want to know more? Go to shipping and returns
  • Materials

    Carbon steel

    Carbon steel has the ability to absorb, store and conduct heat quickly.  After preheating, the Pizza Steel works like a thermal battery, releasing the heat stored inside to cook the base of your pizza.

     The result? A golden-brown, crunchy base.

     

    Maintenance

    To protect the steel against rust and keep it from sticking, it’s best to season the steel once. To season the steel, simply apply a very small amount of food-safe oil and leave in the oven for 30 minutes at 200°C/392°F.

    The oil will fill up the pores of the steel and create a hard, glasslike protective layer.

     

    Steel VS stone

    Stone and steel both work like a thermal battery, but steel has the advantage of being a better conductor. This means that when you put your pizza on top, it will release its heat faster than a stone would, resulting in a browner, crunchier pizza base.

    If steel is that great, why isn’t it used in all pizza ovens?

    In a hot, wood-fired pizza oven, a steel floor would transfer heat to the pizza too quickly, burning your crust. In a high-heat oven, less conductive stone works best.

    Your home oven and a pizza steel, though? A match made in pizza heaven.

    Made in Holland

    We work closely with a trusted overseas manufacturer to produce the Städler Made Pizza Knife. For the Pizza Steel and Pizza Peel we work with a proud third-generation steel company right here in the Netherlands. Keeping the manufacturing local lets me to keep a close eye on quality, so you can enjoy the best product possible.

    Dimensions

    The Pizza Steel weighs 5.5 kg (12.1 lbs).

    The Pizza Steel is 34cm (13.4”) wide, 32cm (12.6”) long and 6mm (0.2”) thick.

    The Pizza Peel weighs 0.5 kg (1.1 lbs) and is 53,5cm (21.0”) long and 28.5cm (11.2”) wide.

    The Pizza Knife weighs 0.5 kg (1.1 lbs) and is 32cm (12.6”) long and 10cm (3.9”) wide.

    Heat and How to use

    To make great pizza, you need your home oven to be as hot as possible, so turn it up to its max. temperature (usually around 250°C/428°F). To bake the pizza evenly, you need different types of heat coming from different directions. Start by turning on the grill/ broiler at the top of your oven for radiated heat followed by  the fan in the back for convective  heat.

    Together, they’ll radiate heat down onto the top of the pizza and circulate hot air around the pizza, cooking the ingredients, melting the cheese and inflating the crust.

    perfect!

    Or so it seems, because there’s still one type of heat missing: heat from the bottom. Without an incredibly hot oven floor, you’ll always end up with a wet, pasty sad-looking pizza base.

    To fix this once and for all, simply add the third type of heat: conduction. Conduction will come from the sizzling hot Pizza Steel in your oven. After preheating, the steel works like a thermal battery, storing heat and releasing it right into your pizza base as soon as you put your pizza on top. It’ll produce a perfectly golden-brown pizza base and a crunch like you’ve never had before. Yess, you’re ready to bring your home oven pizza journey to a whole new level!

    Tutorial

    In stock